PISTACHIO TORTE WITH LEMON-CARDAMOM GLAZE
One of my favorite desserts to prepare, this recipe is right out of Conde Nast's 1997 publication of PARTIES, page 119. I like it because it is low in gluten and not too sweet. Next time, I will try using gluten-free flour. The cardamom glaze adds a nice surprise.
Provided by French Terrine
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
- In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
- Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
- Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
- Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.
Nutrition Facts : Calories 359.1, Fat 19.3, SaturatedFat 8.2, Cholesterol 30.5, Sodium 113.7, Carbohydrate 42, Fiber 1.9, Sugar 34, Protein 6.8
AVOCADO PISTACHIO POUND CAKE WITH LEMON GLAZE
This cake feels to me 100 percent Californian, the land of abundant avocados. Use a good-quality avocado, and make sure it's not too ripe--just ripe enough to be sweet, and bright green where the flesh meets the skin.
Provided by Food Network
Categories dessert
Time 1h50m
Yield One 9-by-5-inch loaf cake
Number Of Ingredients 17
Steps:
- Make the cake: Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a 1/2-inch overhang.
- Sift the flour, baking powder and baking soda into a mixing bowl. Add the ground pistachios and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs together on medium speed until the eggs loosen, then slowly stream in the oil until it emulsifies. Continue to beat until the mixture is very light in color and creamy, about 2 minutes. Add the avocado, sour cream and zest and beat just until combined. Scrape down the sides and bottom of the bowl. Incorporate the flour mixture in three additions, mixing on low speed after each addition just until no bits of dry flour remain.
- Transfer the batter to the prepared loaf pan and lightly rap the pan on the counter to dislodge any air pockets in the batter. Bake for about 1 hour, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Allow the cake to cool completely in its pan.
- While the cake cools, make the glaze: Sift the confectioners' sugar into a small mixing bowl. Add the lemon zest, ground pistachios and 2 tablespoons of the lemon juice and mix until incorporated. Add the remaining 1 tablespoon lemon juice and mix until the thickness of the glaze is similar to runny honey. If you want a thinner consistency, add additional lemon juice or water 1 teaspoon at a time and whisk until combined.
- Set a wire rack over a parchment-lined baking sheet and turn the cake out onto the rack. Pour the glaze over the top. Decorate the cake with candied lemon zest, edible flowers and toasted pistachios, if desired. Let the glaze set on the cake for 20 minutes before cutting. This cake keeps well in a sealed container at room temperature for 1 week.
GODIVA PISTACHIO TORTE
Make and share this Godiva Pistachio Torte recipe from Food.com.
Provided by ruby rodriguez
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the torte--------------------.
- Preheat the oven to 300°F.
- Spread pistachios in a single layer in shallow-sided pan and toast for 12 to 15 minutes or until their skins begin to loosen.
- Make sure that the nuts don?
- t brown.
- Increase oven temperature to 325°F.
- Butter and flour 9-inch springform pan.
- Place toasted pistachios and flour in food processor and process until medium-fine.
- Set aside.
- Place egg yolks and half of the sugar in mixing bowl and beat until thick and light, using electric mixer at high speed.
- Transfer yolk mixture to a small bowl.
- Place egg whites, cream of tartar and salt in mixing bowl.
- Beat until the whites form soft peaks, using electric mixer at high speed.
- Gradually add remaining sugar and beat until stiff peaks form.
- Pour yolk mixture over beaten whites and sprinkle with rose water and grated zest.
- Sprinkle one-third of the pistachio mixture on top and gently fold until partially combined.
- Sprinkle in another third and fold partially again.
- Sprinkle in the remaining pistachio mixture and fold until evenly combined.
- Spread in prepared pan, mounding the batter in the center.
- Set the pan on the middle rack of the oven and bake for 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan on wire rack.
- Make the ganache--------------------.
- Heat cream in saucepan over medium heat until simmering.
- Remove from the heat and stir in chocolate until melted and smooth.
- Stir in Cognac and let cool.
- Assembly----------------------.
- Slice cooled torte in half and spread jam between the layers.
- Assemble layers and frost entire torte with ganache, smoothing the surface with an offset metal spatula.
- Garnish with sugared pistachios.
Nutrition Facts : Calories 494.5, Fat 30.9, SaturatedFat 12.7, Cholesterol 189.2, Sodium 86, Carbohydrate 45.7, Fiber 4.2, Sugar 33.5, Protein 12.4
PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
SWEDISH SPICY LEMON CARDAMOM CAKE
This is posted for my sister Jac, she loves cardamom. We were playing around in the kitchen one afternoon and came up with this lovely cake, which has great texture and lots of flavor.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 12 peices of cake
Number Of Ingredients 17
Steps:
- Preheat your oven to 350°F.
- Coat a 9 x 5 loaf pan, with nonstick cooking spray.
- Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
- In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
- Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
- Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
- Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
- Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
- For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
- Remove cake from pan and spread the glaze on top and enjoy.
- Make the glaze to your preference, either thick or thin.
Nutrition Facts : Calories 233.7, Fat 7, SaturatedFat 4.1, Cholesterol 47, Sodium 154.2, Carbohydrate 40.7, Fiber 0.9, Sugar 27.3, Protein 3.3
More about "pistachio torte with lemon cardamom glaze recipes"
PISTACHIO CAKE WITH LEMON, CARDAMOM, AND ROSE …
From food52.com
Reviews 103Servings 10-12Cuisine AmericanCategory Dessert
PISTACHIO, CARDAMOM AND LEMON DRIZZLE CAKE RECIPE
From bbc.co.uk
Servings 1Category Cakes And Baking
LEMON TART WITH PISTACHIO CARDAMOM CRUST • …
From burntporkchops.com
CARDAMOM-PISTACHIO CARROT CAKE RECIPE | BON APPéTIT
From bonappetit.com
PISTACHIO, CARDAMOM AND LEMON DRIZZLE CAKE - PBS
From pbs.org
Estimated Reading Time 2 mins
PISTACHIO CAKE WITH CARDAMOM GLAZE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (36)Total Time 1 hr 10 minsCategory Cakes, DessertCalories 520 per serving
VEGAN PISTACHIO CAKE WITH LEMON AND CARDAMOM - ROMY LONDON
From romylondonuk.com
PISTACHIO, ORANGE AND CARDAMOM TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PISTACHIO TORTE WITH LEMON-CARDAMOM GLAZE RECIPE - FOOD.COM
From pinterest.com
PISTACHIO CAKE WITH LEMON AND ROSE WATER RECIPE - FOOD52
From food52.com
PISTACHIO CARDAMOM AND LEMON LOAF CAKE - EIGHT FOREST LANE
From eightforestlane.com
SOPHIE | PLANT-BASED RECIPES ON INSTAGRAM: "PISTACHIO, …
From instagram.com
MEYER LEMON LOAF CAKE WITH PISTACHIOS | FEASTING AT HOME
From feastingathome.com
PISTACHIO TORTE WITH LEMON CARDAMOM GLAZE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
42 TASTY PISTACHIO RECIPES - TASTE OF HOME
From tasteofhome.com
LEMON PISTACHIO CAKE WITH LEMON GLAZE – HEY, SNICKERDOODLE!
From heysnickerdoodle.com
PISTACHIO ZUCCHINI MUFFINS WITH LEMON GLAZE - LAND O'LAKES
From landolakes.com
PISTACHIO CARDAMOM CAKE WITH LEMON POMEGRANATE BUTTERCREAM
From jamiegeller.com
You'll also love